This mini keto pumpkin pie recipe is a delightful way to satisfy your holiday dessert cravings while sticking to your low-carb lifestyle. Perfectly portioned and packed with all the flavors of fall, these pies are a great addition to any festive gathering or as a personal treat.
Ingredients
Equipments
For this recipe, you will need a muffin tin, mixing bowls, a whisk, measuring cups and spoons, and a food processor.
How to Make Mini Keto Pumpkin Pie Recipe – Step By Step
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Preparing the oven in advance ensures that your mini pumpkin pies will cook evenly and turn golden brown on top. This is a crucial step to creating that perfect pie texture, complementing the richness of the pumpkin filling.
Step 2: Prepare the Crust
In a food processor, blend almond flour, coconut flour, sweetener, and melted butter until a crumbly dough forms. Press this dough into the bottom of your muffin tin, making sure each cup is evenly covered. This low-carb crust is not only easy to make but adds a wonderful nutty flavor to your pies.
Step 3: Mix the Pumpkin Filling
Combine pumpkin puree, cream cheese, eggs, and vanilla extract in a bowl. Add your chosen sweetener along with pumpkin pie spice and a pinch of salt. Whisk until smooth and creamy. This mixture should be velvety and flavorful; it’s where all your classic autumn flavors come together.
Step 4: Fill the Crust
Spoon the pumpkin filling over the prepared crusts in your muffin tin. Fill each to just under the rim, leaving space for them to rise slightly as they bake. The filling will settle into the crust, creating those lovely layers you find in traditional pumpkin pies.
Step 5: Bake
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Allow them to cool in the tin to firm up before transferring to a cooling rack.
How to Serve Mini Keto Pumpkin Pie Recipe
To serve these mini delights, top with a dollop of whipped cream or a sprinkle of cinnamon. Serve them fresh out of the oven or chilled from the fridge for a creamy texture and robust flavor.
Recipe Success Tips & Suggestions
For the best results, make sure your cream cheese is at room temperature before mixing. This helps to eliminate lumps and provides a smoother filling. Additionally, don’t skip the cooling process; letting your pies firm up ensures they have the perfect consistency for serving.
Elevate Your Protein with a High-Protein Twist
For those looking to boost the protein content, consider adding a scoop of unflavored collagen protein powder to the pumpkin filling. It mixes seamlessly and provides an extra nutritional boost without altering the flavor.
Alternatively, folding in some finely chopped nuts into the crust can not only enhance the nutty flavor but also add a bit more protein, perfect for those who want a fulfilling treat that keeps them satisfied for longer.
Go Ultra Low-Carb with Our Customized Variation
Want to cut even more carbs? Opt for a completely almond flour crust, eliminating the coconut flour and relying on finely ground almond flour for a silky texture.
Avoid using sweetened pumpkin puree; instead, use plain, unsweetened pumpkin and adjust your sweetener to taste. This not only cuts carbs but lets you control the sugar levels for a perfectly tailored dessert.
Storage Instructions
Keep any uneaten pies in an airtight container in the refrigerator for up to a week. They can also be frozen once cooled, keeping for up to three months. Simply thaw in the fridge overnight before serving for a make-ahead dessert option.
FAQs
1. Can you freeze mini keto pumpkin pies?
Yes, once cooled completely, they can be frozen for up to three months. Thaw in the fridge before serving.
2. Is this mini keto pumpkin pie recipe suitable for vegetarians?
Absolutely, these pies are perfect for anyone following a vegetarian diet.
3. Can other spices be added to the filling?
Yes, feel free to customize the flavor with a dash of nutmeg or a hint of cloves for additional warmth.
4. How do I ensure the pies don’t stick to the muffin tin?
Use a good quality non-stick muffin tin, or silicone baking cups, and lightly grease them before adding the crust.
5. Can I use a different type of sweetener?
Yes, adjust the type and amount of keto-friendly sweetener to match your taste and dietary needs.
Celebrate the Flavors of Fall with Mini Keto Pumpkin Pies!
This mini keto pumpkin pie recipe is a fantastic addition to any pumpkin spice lover’s repertoire. They’re fun to make and offer just the right amount of sweetness without the excess carbs. Invite your friends and family to join in for a baking session, share your culinary creations on social media, or leave your comments below to let us know how you enjoyed these delicious treats. Happy baking!